Sauerbraten with Sweet and Sour Cabbage

Name: Sauerbraten with Sweet and Sour Cabbage
Ingredients: 2 cups vinegar; 2 cups water; Marinade; 1 tablespoon salt; 1 teaspoon cloves; 1/2 teaspoon thyme; 2 teaspoons peppercorns; 2 tablespoons parsley sprigs; 2 each bay leaves; 1/4 cup celery leaves; 2 tablespoons garlic crushed; 13 cup carrots; 3/4 cup carrots sliced; 1/4 cup celery; 6 pounds beef bottom round; 1/2 cup bacon drippings; 1 cup red wine; 2 cups beef stock prefer veal stock if possible; 1/2 cup tomato puree (passata); 2 tablespoons brown sugar; 1/4 cup cornstarch

21 ingredients

10 steps

Ingredients

2 cups vinegar
2 cups water
Marinade
1 tablespoon salt
1 teaspoon cloves
1/2 teaspoon thyme
2 teaspoons peppercorns
2 tablespoons parsley sprigs
2 each bay leaves
1/4 cup celery leaves
2 tablespoons garlic crushed
13 cup carrots
3/4 cup carrots sliced
1/4 cup celery
6 pounds beef bottom round
1/2 cup bacon drippings
1 cup red wine
2 cups beef stock prefer veal stock if possible
1/2 cup tomato puree (passata)
2 tablespoons brown sugar
1/4 cup cornstarch

Directions

1

Put Water and Vinegar into a stainless steel stock pot.
2

Add all the Marinate Ingredients.
3

Place Beef in tbe pot, allowing Marinade to cover the Meat.
4

It sbould be kept in the refrigerator about 3 to 4 days for pickling, and turned once a day.
5

Remove tbe Meat from tbe Marinade, place in a roasting pan with tbe Bacon Drippings, and sear well on all sides.
6

Place the Marinade and the Wine, Beef Stock, Tomato Puree, and Brown Sugar in a thick-bottomed pot and bring to a boil.
7

Add the seared Meat and simmer for 3 hours, lid on.
8

Reserve Meat in a warm place until ready to carve.
9

Strain the Gravy and reduce to 3 1/2 cups, add diluted Starch, continuously stirring while bringing to a boil.
10

Adjust Seasonlng and serve Gravy with carved Meat.